Research Lead

Yinong YangProfessor, Department of Plant Pathology

Product

This longer-shelf-life mushroom is genetically modified to resist browning by using a gene-editing technique, known as CRISPR-Cas9, to stop the production of the enzyme that causes mushrooms to turn brown.

Why It’s Important

The U.S. generates more than 34 million tons of food waste each year costing around $37 billion (EPA).